Recipe Type: Arugula, Bon Appetit, Fall, Healthy, Pasta, Quick & Easy, Shellfish, Shrimp, Summer, Tomato, Vegetable
Ingredients: 1 pound tomatoes, cored, cut into wedges, 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried, 12 ounces penne or other tubular pasta, 2 garlic cloves, pressed, 2 tablespoons chopped fresh basil or 2 teaspoons dried, 3 bunches arugula, stems trimmed (about 2 cups packed), 3 tablespoons olive oil (preferably extra-virgin), 8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped,
This information is per serving.
Grilled Teriyaki Pork Chops
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Sour Cream Cake
Chocolate Fudge Layer Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking